Non-VegetarianAustralian cuisine Desserts

Mango and Lime Cheesecake

Name: Mango and Lime Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 250 g plain sweet biscuits; 120 g Unsalted butter; 500 g Cream cheese; 300 ml thickened cream; 110 g caster sugar; 2 whole limes; 3 tsp gelatine powder; 3 whole ripe mangoes; 60 ml boiling water

A luscious no-bake cheesecake layered with sweet Top End mangoes and zesty lime over a buttery biscuit base.

🇦🇺Australia· Northern Territory

Prep: 30 min
Cook: 0 min
Total: 30 min
Servings: 8
Difficulty: Easy
Calories: 440 kcal

Ingredients

0 of 9 gathered

Servings

250 g plain sweet biscuits — crushed finely (such as Granita or Nice biscuits)
120 g Unsalted butter — melted
500 g Cream cheese — softened at room temperature
300 ml thickened cream — chilled
110 g caster sugar — fine white sugar
2 whole limes — finely zested and juiced to yield 60 ml juice
3 tsp gelatine powder — unflavoured
3 whole ripe mangoes — peeled; 2 pureed smoothly, 1 diced for topping
60 ml boiling water — for dissolving gelatine

Equipment

•20 cm springform cake tin
•food processor
•electric hand mixer
•medium mixing bowl
•small heatproof bowl

Nutrition

Per serving, approximate

Calories: 440 kcal
fat: 30 g
carbs: 38 g
fibre: 2 g
protein: 6 g
calories: 440 kcal

Instructions

1
Grease a 20 cm springform tin and line the base and sides with baking paper.
2
Mix crushed biscuits and melted butter in a bowl until the mixture looks like wet sand.
3
Press the biscuit mixture firmly and evenly into the bottom of the tin, then chill for 20 minutes.
4
Whisk gelatine into boiling water in a small heatproof bowl until completely dissolved, then cool slightly.
5
Beat the softened cream cheese, caster sugar, and lime zest together until completely smooth and creamy.
6
Gradually beat in the lime juice, half of the mango puree, and the warm gelatine mixture.
7
In a separate bowl, whip the chilled thickened cream until soft peaks form.
8
Gently fold the whipped cream into the cream cheese mixture until evenly combined.
9
Pour the filling over the biscuit base and smooth the surface with a spatula.
10
Spoon the remaining mango puree on top and gently swirl it with a skewer for a marbled pattern.
11
Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.
12
Top with freshly diced mango slices just before slicing and serving cold.

Chef's tips

Ensure the cream cheese is truly at room temperature before beating to prevent lumps in the filling. Kensington Pride (KP) mangoes give the most vibrant aroma and natural sweetness. Slice the cheesecake with a hot, clean knife wiped dry between cuts for neat portions.

Ingredient substitutions

gelatine powder → agar-agar powder (use 1.5 tsp dissolved in simmering water) for a vegetarian version
thickened cream → canned coconut cream for a distinct tropical coconut flavour

Storage

Store covered in the refrigerator for up to 4 days.

Reheating

This is a cold dessert and must not be reheated.

Common mistakes to avoid

•Pouring boiling gelatine directly into cold cream cheese, which causes stringy lumps.
•Using firm or underripe mangoes that lack sweetness and juice.
•Slicing the cheesecake before it has chilled for the full six hours.